Reviewed: Oct. 9, 2012

My family loved it and it was a hit at a potluck. I added some rotisserie chicken (chopped) to half of it for the people "protein-conscious". I also found it easier to put the filling into a ziplock bag and snip a small corner off. It just squirts the filling into the shells more easily.

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Reviewer:

Darla

Reviewed: Sep. 27, 2012

This was pretty good and I would make again based mainly on the fact that you don't have to boil the noodles! This was very easy and tasty. I am sure you could make a few at a time and freeze them for some easy weeknight meals during the cold winter months.

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Reviewer:

PINKFIREBALL21

Cooking Level: Intermediate

Reviewed: Sep. 9, 2012

This meal was fantastic, easy to make and lasted me all week. The only downfall was it was a bit expensive for a college student, but it will forever be my comfort food splurge.

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Reviewer:

cmarieb5

Reviewed: Aug. 29, 2012

the best part about this recipe is not having to precook the pasta. For years I've put off making mannicotti because it was so frustrating when the shells broke as they were being filled.

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Reviewer:

Erika

Reviewed: Aug. 22, 2012

LOVED IT! I'd give it 6 stars if I could. I boiled my noodles for 5 minutes only. They were still plenty stiff enough for stuffing. I made the spaghetti sauce with hot italian sausage and seasoned it like I usually do - sauteed onion, minced garlic, basil, rosemary, parsley, salt and pepper. I added half a bar of cream cheese and a pinch of nutmeg to the ricotta filling. WONDERFUL RECIPE!!

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Reviewer:

RENEE6645

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Reviewed: Jul. 29, 2012

First time making manicotti, and these were great. Unfortunately, they don't look nearly as pretty coming out of the over as they do going in! I will probably use 3/4 of the sauce next time (boyfriend agreed way too saucy). I did not cook the pasta ahead of time and can't imagine filling those suckers after!! I also HIGHLY recommend using either a pastry bag or a ziploc bag with a hole cut in the corner to fill the noodles. Makes a HUGE difference!

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Reviewer:

swit0028

Reviewed: Jul. 28, 2012

Great Recipe! I used fresh spinach instead of frozen and I also used homemade manicotti shells (recipe from AR). It tasted like something from a resturaunt. We are actually having the leftovers tonight for dinner, and I will be making this next weekend when my family comes to visit.

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Reviewer:

hede.jt

Cooking Level: Beginning

Home Town: Perrysburg, Ohio, USA

Living In: Knoxville, Tennessee, USA

Reviewed: May 9, 2012

Recipe was easy and good!

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Reviewer:

moorewood

Reviewed: May 7, 2012

I thought this was pretty good but I prefer the "three cheese manicotti" recipe better.

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Reviewer:

Sarah_MT

Reviewed: May 3, 2012

I also used fresh baby spinach and garlic, although no fresh herbs. As someone else suggested, I sauteed the onion, garlic, and spinach in olive oil before combining them with the cheese. My preference is to use jumbo shells, just because they are easier to stuff and serve. I bought a 10 oz. box and had plenty left over. I partially cooked the pasta beforehand, so I omitted the water, and I was able to take the manicotti out of the oven 5-10 minutes early.

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